Cutthroat Kitchen: Knives Out host Brian Malarkey reflects on Top Chef, fiery stunts, and his new oil line

Cutthroat Kitchen: Knives Out host Brian Malarkey has been on many food shows, from competing on Top Chef to working with Guy Fieri.

In an exclusive interview with Mashed in March 2023, the chef talked about his early challenges, surprising turns in his career, and how the pandemic changed the way he connects with home cooks.

Brian Malarkey shared how his failed audition for Food Network Star led to a memorable charity dinner performance that unexpectedly opened the door to Top Chef.

"Somebody from Top Chef says, ‘Are you the guy who lit the ballroom on fire?’" he recalled.

That moment was the beginning of his journey in reality TV. During the interview, he also shared how the COVID-19 pandemic changed his focus.

While teaching online cooking classes, he noticed that many people were using the wrong oils, which gave him the idea to start his own oil brand called Chefs Life.

From restaurant ventures to launching oil blends for specific cooking needs, Malarkey shared that his evolving role, from being in the kitchen to helping others navigate theirs.

Through it all, he remains closely tied to food competition shows, calling Guy’s Grocery Games “the best one” due to its casual format and community.

Early TV career of Cutthroat Kitchen: Knives Out host Brian Malarkey

 

 

 

 

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In the interview, Cutthroat Kitchen: Knives Out host Brian Malarkey detailed his entry into television. After a failed audition for Food Network Star, he impressed the culinary world at a charity dinner where he served flaming Baked Alaska and involved fire breathers.

That same week, producers from Top Chef contacted him without an application, curious if he was “the guy who lit the ballroom on fire.”

His Top Chef journey began in season 3. During his first challenge, Malarkey nearly faced elimination after attempting a complex “surf and turf” dish featuring rattlesnake and eel.

“I’m going to get kicked off on the very first episode,” he remembered thinking. Luckily, another contestant underperformed, giving him a chance to recover, and he went on to win the next two episodes.

Malarkey also recalled a memorable mascot named Diego, an 18-pound lobster he ordered for a photoshoot.

After Diego became a fan favorite at his restaurant, guests began contributing money to “save Diego” instead of eating him. The lobster was eventually sent to live in the Maine Aquarium.

Reflecting on his return to Top Chef in 2020, Brian Malarkey described the experience as isolating and intense, with no access to phones, books, or outside communication.

“They’re really trying to break you,” he said about the show’s format.

Pandemic shift, oil line launch, and lessons from the kitchen

When the pandemic forced his restaurants to lay off over 500 employees, Cutthroat Kitchen: Knives Out host Brian Malarkey turned to virtual cooking classes to raise funds. These sessions gave him rare insight into how people cook at home.

“Nine out of 10 people said they cook with extra virgin olive oil,” he said, explaining how that misuse inspired his oil line, Chefs Life.

He began developing three blends, one for cooking, one for blending (e.g., pestos, marinades), and one for finishing.

“Extra virgin olive oil is a highlight,” he said, advising home cooks to treat it like a finishing touch, not a high-heat staple. Instead, he recommends oils like avocado or grapeseed for sautéing.

Brian Malarkey added two key tips for working with oils: use a thick pan and high heat to achieve caramelization, and never overheat extra virgin olive oil, which can break down and become harmful.

He also shared that the oil line’s packaging was designed to be simple and clear. The matte white bottles with black text are QR-coded to direct customers to free cooking content.

“This is easy as black and white,” he explained.

Today, Chefs Life is positioned as an “affordable luxury” retailing under $8, aiming to make quality oils more accessible for home kitchens.

Stay tuned for more updates.